Being that we are spending 5 months living on the edge of a rice field, it seems appropriate to share a recipe to mark the harvest in our field. When we first arrived in Bali in January, our field was a young, deep, dewy green. We have watched stalks grow higher, eventually displaying cascades of rice. Recently the plants yellowed as their life cycle came to an end; and, last week, the farmers harvested the plot outside our door.

I am embarrassed to admit that these crepe-like pancakes are a daily indulgence for us here in Bali. Lilah prefers hers with a sprinkling of coconut sugar. P and I top ours with yogurt and fresh fruit. Otis takes his plain. With just a pour of palm sugar syrup - the pancakes are simply delicious...

Add water. Whisk. When the batter is ready, see Nyoman's cooking technique...

Over medium heat, warm a bit of butter in a 9 inch crepe-style pan. Tilt pan to coat with butter. Add just enough batter to cover the bottom of the pan. Cook until underside is golden. Flip and cook until both sides are golden brown.

13 comments:

Taylor will kill for these. I'll have to make them for her - but here in Santa Fe she substitutes agave nectar for anything sweet . . . perfect for pancakes. We'll give it a shot. Thanks for that and safe travels.

Bryan, so good to hear from you! Hope you guys like the pancakes. You guys should give palm sugar syrup a try. I was a long time devotee of agave, and now I am hooked on palm sugar syrup - so caramely and supposedly better for ya:)

Barbara, you are totally right, this "pancake" really is more of a crepe - thin, moist and rollable. Fruit is nice, but man that palm sugar syrup is worth a try and has become a staple in our kitchen now.Thanks for stopping by.Cheers-E

I just tried this recipe today and it's so delicious, even though I'm not allergic to gluten, I am allergic to corn so this recipe really helped:) I'm in a group on facebook about people with corn allergies and I told them about this recipe.